Source: Distillery,

The biggest. The most intense. The definitive. The spirit is usually matured for at least 16 years, and we like to think of it as character building. After all, such intense flavour isn’t created overnight. Lagavulin 16 Years Old is a much sought-after single malt that has the massive peat-smoke typical of southern Islay, but also offering a dryness that turns it into a truly interesting dram.

Region: A roaring bonfire from the coast of Islay.
Appearance: Deep amber gold.
Nose: Intensely flavoured, peat smoke with iodine and seaweed and a rich, deep sweetness.
Body: Full, rich bodied. Palate: Dry peat smoke fills the palate with a gentle but strong sweetness, followed by sea and salt with touches of wood.
Finish: A long, elegant peat-filled finish with lots of salt and seaweed.
Food Pairing: Lagavulin’s mighty flavours are delicious when combined with Gorgonzola, Roquefort or Stilton ? or any other aged blue cheese. Best served in a traditional whisky glass, neat or with a little water.